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Rasmalai Recipe

Rasmalai | How to make soft Rasmalai

Priyanka Dutta
Making Rasmalai is very straightforward just like making Rasgulla. The only change is that instead of sugar syrup, it is dipped in Malai which is made with milk and saffron. Taste is also more than awesome.
5 from 1 vote
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Dessert
Cuisine Bengali, Indian
Servings 4 people
Calories 200 kcal


For Rasmalai Balls

  • 1 liter Milk [whole milk]
  • 2 tbsp Vinegar or lemon juice
  • 1 tbsp Semolina
  • 4 cups Water
  • 1 cup Sugar

For Malai [Ras]

  • 500 ml Milk
  • tbsp Cardamom powder
  • 1 pinch Saffron
  • 5 tbsp Sugar
  • 1 tbsp Pistachios for garnishing [optional]


Making Rasmalai Balls or Chenna Balls

  • Start boil milk in a heavy bottom pan. Once the milk starts to boil, add vinegar and continue to stir.
  • Stir the milk until the milk curdles completely.
  • Drain the water using a muslin cloth or strainer and collect the chenna.
  • You can also rinse it underwater if you cradle the milk using lemon juice. So, there is no trace of lemon juice in it.
  • Squeeze out the remaining water slowly and leave it for some time.
  • Now add 1 tbsp of semolina and start mashing the chenna till it's smooth.
  • Mash constantly for 10 minutes using your palm because it's the most vital process in this recipe.
  • When it’s smooth, make small balls out of it. Once the balls are formed, flatten them slightly with your hands just as shown in the picture. Try to keep the size small, because when you boil the sugar syrup, the balls will double in size.
  • Bow heal 4 cups water along with 1 cup of sugar in a large pan and wait the syrup comes to bubbling.
  • Then drop the balls one by one into the sugar syrup and cook dor about 10-15 minutes.
  • When you see that the balls are double in size, just check once.

Making Malai or Thicken milk

  • Boil 500 ml of milk in a saucepan. Add a few strands of saffron.
  • When the milk starts boiling, add sugar and stir occasionally.
  • After 10-15 minutes, when you see the milk will little thicken in consistency, add cardamom powder. Mix and switch off the flame.

The final touch in Rasmalai

  • Take the Rasmalai balls and squeeze a little, so that the sugar syrup comes out a little. Then add it to that Malai one by one.
  • Allow about 10-15 minutes so that all the chenna balls can absorb the Malai properly.
  • Now your Rasmalai is Ready to serve.


∗ Rasmalai tastes better when chilled overnight.
∗ Do not use readymade cardamom powder. I recommend making cardamom powder at home. That can give an authentic flavor.


Calories: 200kcal
Keyword Rasmalai, Rasmalai Recipe
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